Ingredients
- 4 salmon fillets 6 ounces each, skin on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Let the salmon come to room temperature for about 15 minutes. Pat the salmon fillets dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
- Place the salmon fillets in the skillet, skin side down. Cook without moving them for 4-6 minutes until they release easily from the pan. Flip the fillets over and cook for an additional 2-4 minutes, or until the salmon reaches your desired doneness.
- Remove the salmon from the skillet and let it rest for 5 minutes. Serve with fresh lemon wedges.
